Spain: Spanish Seafood Tradition

Spain’s history of seafood dates back to the Phoenician settlers and the Roman Empire. Coastal regions like Andalusia, Galicia, and Catalonia have long traditions of fishing. The Spanish love of seafood can be seen in dishes like paella, a rice-based dish originating from Valencia, which uses a variety of seafood, and other dishes like "pulpo a la gallega" (Galician-style octopus).

Culinary Tradition: Spanish seafood cuisine features a wide variety of cooking methods, including grilling, steaming, and frying. Paella is the star dish, with seafood like shrimp, mussels, and clams, alongside saffron rice. Tapas, small plates of fish such as "tortilla de camarones" (shrimp fritters) and "boquerones" (anchovies), are common in Spain.